Abstract
This experiment consists of twenty four treatments, resulted from the combination of two cantaloupe cultivars (Vicar and Total) X four hot water dipping treatments [untreated (control), 50oC for 2 min., 55oC for 1 min and 60oC for 30 s) X three wrapping treatments unwrapping (control); wrapping with PVC and wrapping with stretch fruits. This study was conducted to investigate the effect of variety, hot water treatments and over wrapping on storability. Results were recorded on changes in physical and chemical properties in fruits during storage i.e. weight loss, decay, firmness, T.S.S., and total sugar contents. The main results can be summarized as follow: 1- Vicar cv. exhibited the least in weight loss and decay percent compared with Total cultivar. 2- Vicar cv. showed the highest firmness value than Total cv. 3- There were significant increases in weight loss and decay percent during storage period. Moreover, the rate of decrement in firmness was much higher with prolongation the storage period. 4- In relation to T.S.S. and total sugar contents, Vicar cv. showed the highest values compared with Total in both years. However, Total fruits were significantly lower in T.S.S. percentage and total sugar contents. 5- There were no significant differences was observed in weight loss %, T.S.S. % and total sugar content within most of the hot water treatments. 6- Significant difference was observed with decay incidence; the fruit at 55oC for about 1 min significantly reduce incidence, compared with control and the other treatments. 7- Fruit that were dipped at 55oC for about 1 min or 60oC for about 30 s were significantly firmer than other treatments. 8- Over wrapping fruits with PVC or stretch films had the lowest values of weight loss and decay percent as compared with unwrapped fruits (control), these results also indicated that there was significant increment in the rate of wrapping fruits firmness compared with those unwrapped ones. Moreover, T.S.S. % and total sugar contents were not significantly affected by any wrapping treatments under cold storage conditions.
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Claims 13
Claim · model-written summary
Vicar had less weight loss and decay than Total.
- Taxon
- CANTALOUPE
Cucumis melo var. cantalupot0 - Material
- Vicare0
- Outcome
- weight loss and decay percente0
- Direction
- leaste0
- Comparator
- Total cultivare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vicar cv. exhibited the least in weight loss and decay percent compared with Total cultivar.”
t0“CANTALOUPE”
Claim · model-written summary
Vicar fruit was firmer than Total fruit.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Material
- Vicare0
- Outcome
- firmness valuee0
- Direction
- higheste0
- Comparator
- Totale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vicar cv. showed the highest firmness value than Total cv.”
t0“CANTALOUPE”
Claim · model-written summary
Weight loss and decay increased during storage.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Outcome
- weight loss and decay percente0
- Direction
- increasese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were significant increases in weight loss and decay percent during storage period.”
t0“CANTALOUPE”
Claim · model-written summary
Firmness declined faster as storage was prolonged.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Outcome
- firmnesse0
- Direction
- decremente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the rate of decrement in firmness was much higher with prolongation the storage period.”
t0“CANTALOUPE”
Claim · model-written summary
Vicar had higher T.S.S. and total sugar than Total in both years.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Material
- Vicare0
- Outcome
- T.S.S. percentage and total sugar contentse0
- Direction
- higheste0
- Comparator
- Totale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vicar cv. showed the highest values compared with Total in both years. However, Total fruits were significantly lower in T.S.S. percentage and total sugar contents.”
t0“CANTALOUPE”
Claim · model-written summary
Most hot water treatments did not significantly differ in weight loss, T.S.S. and sugar content.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- hot water treatmentse0
- Outcome
- weight loss %, T.S.S. % and total sugar contente0
- Direction
- no significant differencese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no significant differences was observed in weight loss %, T.S.S. % and total sugar content within most of the hot water treatments.”
t0“CANTALOUPE”
Claim · model-written summary
A 55oC, one minute dip reduced decay incidence versus control and other dips.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- 55oC for about 1 mine0
- Outcome
- decay incidencee1
- Direction
- reducee0
- Comparator
- control and the other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fruit at 55oC for about 1 min significantly reduce incidence, compared with control and the other treatments.”
e1“Significant difference was observed with decay incidence”
t0“CANTALOUPE”
Claim · model-written summary
A 55oC, one minute dip produced firmer fruit than other treatments.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- dipped at 55oC for about 1 mine0
- Outcome
- Fruite0
- Direction
- firmere0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit that were dipped at 55oC for about 1 min or 60oC for about 30 s were significantly firmer than other treatments.”
t0“CANTALOUPE”
Claim · model-written summary
A 60oC, 30 second dip produced firmer fruit than other treatments.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- 60oC for about 30 se0
- Outcome
- Fruite0
- Direction
- firmere0
- Comparator
- other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit that were dipped at 55oC for about 1 min or 60oC for about 30 s were significantly firmer than other treatments.”
t0“CANTALOUPE”
Claim · model-written summary
PVC wrapping reduced weight loss and decay versus unwrapped fruit.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- PVCe0
- Outcome
- weight loss and decay percente0
- Direction
- loweste0
- Comparator
- unwrapped fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Over wrapping fruits with PVC or stretch films had the lowest values of weight loss and decay percent as compared with unwrapped fruits (control)”
t0“CANTALOUPE”
Claim · model-written summary
Stretch film wrapping reduced weight loss and decay versus unwrapped fruit.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- stretch filmse0
- Outcome
- weight loss and decay percente0
- Direction
- loweste0
- Comparator
- unwrapped fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Over wrapping fruits with PVC or stretch films had the lowest values of weight loss and decay percent as compared with unwrapped fruits (control)”
t0“CANTALOUPE”
Claim · model-written summary
Wrapping increased fruit firmness versus unwrapped fruit.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- wrappinge0
- Outcome
- fruits firmnesse0
- Direction
- incremente0
- Comparator
- unwrapped onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was significant increment in the rate of wrapping fruits firmness compared with those unwrapped ones.”
t0“CANTALOUPE”
Claim · model-written summary
Wrapping did not significantly affect T.S.S. or total sugar in cold storage.
- Taxon
- CANTALOUPECucumis melo var. cantalupot0
- Treatment
- wrapping treatmentse0
- Outcome
- T.S.S. % and total sugar contentse0
- Direction
- not significantly affectede0
- Setting
- cold storage conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“T.S.S. % and total sugar contents were not significantly affected by any wrapping treatments under cold storage conditions.”
t0“CANTALOUPE”
The same questions in other papers
heat · quality: sugar starch · Cucumis melo (muskmelon)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.